FOOD & DRINK
life
seasonal produce by Mark Young
vegetable
Broad beans, green peas,
tomatoes, courgettes,
aubergines and horseradish.
Gorge yourself while you
still can on the wonderful
local asparagus before the
season finishes at the end
of June.
fish
Black bream, red mullet,
mackerel and bass.
Also look out for samphire,
a deliciously salty
accompaniment to fish.
meat
Get barbecuing some
fantastic new season lamb,
Island beef, pork and
chicken.
fruit
Strawberries, cherries,
gooseberries, raspberries,
outdoor rhubarb and
loganberries.
Wood pigeon is also
available at your local
copse or cornfield. Do
not attempt to catch your
pigeon in St Thomas’
square.
chefs table talk... by Mark Young
At the Chef ’s table
this issue we have been
discussing whether
Gordon Ramsay has
finally lost the plot.
At the Chef ’s table this issue
we have been discussing
whether Gordon Ramsay has
finally lost the plot.
The latest ‘Ramsay rant’ has
seen Mr Ramsay approach the
Prime Minister to ask him to
impose fines onto restaurants
that use out of season or
exported fruit and vegetables.
Whilst I appreciate his
sentiments, telling customers
they can’t have lemon on their
bass, or the only fruit desserts
on offer during March are
made with rhubarb, because
Gordon R had Gordon B
decide to ban oranges and
mangoes, is not a realistic
proposition for Chefs or
customers alike.
I think Island Life readers
know by now that I am a
staunch supporter of all
things local. I support Island
food producers in both my
column and in the menus at the
restaurant.
At the St Helens we have
proven that it is possible
to produce interesting and
exciting menus using mainly
locally sourced foods. There
are however times a need to
back these great ingredients up
with the occasional imported
product do occur.
It would seem that this is
also a point accepted by the
Chefs in Mr Ramsay’s Employ.
www.wightfrog.com/islandlife
The hypocrisy of his rant was
highlighted by the discovery of
exported ingredients in some
of his own restaurants.
Essentially there is no
excuse for the use of Peruvian
asparagus, Dutch strawberries
or Lamb that has travelled
half way around the world
when we have farmers like the
Browns, Boswells, Stallard’s
and Morris’s to name a few
producing a much better
product on our own door steps
but until some Island farmers
can conquer the climate
challenge of growing tropical
fruits I will still be poaching
pineapples, toasting coconut
and halving the odd passion
fruit to add some variety to my
menus during the leaner local
food months.
Hopefully the Gordon’s won’t
have me banged up.
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